Menu Identification and Planning

1. CHAPTER 4
FOOD AND BEVERAGE
MANAGEMENT
MENU IDENTIFICATION AND
PLANNING
PREPARED BY:
NORHASIMAH BINTI HAMIM
SCHOOL OF HOTEL MANAGEMENT
FACULTY OF HOSPITALITY AND TOURISM
MANAGEMENT

2. Slide 2 of 40
LEARNING OUTCOMES
At the end of this chapter, students will be able to:
 Identify the different types of menu folding in restaurant service
 Determined the appropriate menu types often used in a restaurant
 Learn the different factors used in restaurant menu considerations
 Understand the proper method in presenting menu in a restaurant

3. Slide 3 of 40
TOPIC OUTLINES
Introduction
4.1 Menu
4.1.1 Definition of menu
4.1.2 Types of menu
4.1.3 Principles of organizing menu
4.1.4 Types of menu served
4.2 Menu Card
4.2.1 Types of menu folding
4.2.2 Layout of a menu card
4.3 Menu and Menu Card Planning
4.4 Menu Presentation

4. Slide 4 of 40
4.1 Menu
Menu
 A list of details of the dishes that
offered by a restaurant with name,
description, pricing and sometimes
with pictures.
 The menu should look
 Attractive
 Use color appropriately
 Reflect the quality and style of
the restaurant
 Positive first impression
 Clean
 Easy to read
4.1.1 Definition

5. Slide 5 of 40
A la carte
 Wide variety of dishes according
to different categories
 Stated with individual pricing
 Provide flexibility to guest
 Balance diet is according to guest
selection
4.1 Menu
4.1.2 Classifications of menu
Starter
Carrotsoup………………………………………………….RM5
Mushroom soup………………………………………….. RM5
Prawn soup…………………………………………………RM5
Mango salad…………………………………………………RM5
Macedoine mayonnaise……………………………… RM7
Main course
Grilled lamb servewith rosemarysauce……………. RM12
Roasted turkeywith gravy sauce……………………….RM14
Poached ocean trout with cranberry sauce…….. RM18
Sautéfroiegras servedwith herbssauce……….. RM25
Dessert
Pudding diplomate……………………………… RM12
Mango mousse…………………………………...RM8
Appple tarte……………………………………….RM10
Lemon pan cake………………………………….RM12

6. Slide 6 of 40
Table d’hote
 A prior planned set menu covering
starter, main course, dessert,
coffee & tea with a fixed price.
 No choice given to the guest
 Beverage sometimes is added
within the menu
4.1 Menu
Carrot soup
******
Grilled chicken with rosemary sauce
******
Cranberry ice cream
******
Coffee or tea
RM 39.30

7. Slide 7 of 40
 Set menu that giving choices to
the guest
 Normally the choices is limited
and can de done by using “Or” as
simple identification.
4.1 Menu
Carrot soup
Or
Mushroom soup
******
Grilled chicken with rosemary sauce
Or
Poached sole fish served with butter sauce
******
Cranberry ice cream
Or
Pudding diplomat
******
Coffee or tea
RM 39.30

8. Slide 8 of 40
4.1 Menu
Plat Du Jour
 Defined as “today special”
 Mostly found in specialty
restaurant
 Priced individually
 Changed everyday
 Limited choice
Grappa Restaurant
Today special!!
**Onion soup served with croutons…..........RM12
**Grilled Deer meat served with grape sauce…. RM24
**Cappuccino and pistachio mouse……………..RM16
5% government tax included

9. Slide 9 of 40
4.1 Menu
Carte du jour
 Defined as menu for today
 Wider variety than Plate du jour
 Can be changed everyday
 An selective menu and the price
is determined by the price of the
main course.
Carrot soup
******
A) Grilled chicken with rosemary sauce
Or
B) Poached sole fish served with butter sauce
Or
C) Roasted lamb rack serve with mint sauce
******
Pudding diplomat
******
Coffee or tea
*************************************
A) RM 39.30 B) RM 45.90
C) RM 50.90

10. Slide 10 of 40
4.1 Menu
Cycle Menu

11. Slide 11 of 40
4.1 Menu
 A cycle menu is a series of menus planned for a specific period of time, for
example, 3 weeks.
 The menu is different for each day during the cycle.
 At the end of the cycle (i.e., 3 weeks), repeat the menus in the same order.
 Often practice in non-commercial foodservice establishment such as school,
hospital and military camp.

12. Slide 12 of 40
4.1 Menu
1. Cold and warm dishes are listed separately
2. Courses separate according to category
3. Lighter dishes listed before the richer dishes
4. Low calories dishes should be indicated with
the calories amount
5. Proper description
6. Specialty
7. Numbering
4.1.3 Principles of organizing menu
Discussion:
What are the main menu items often include in menu organization?
Identify and explain.

13. Slide 13 of 40
4.1 Menu
Cold & warm dishes are listed separately
Cold soup
Carrot soup
Capsicum soup
Gazpacho
***************
Hot soup
Mushroom soup
Prawn soup
Onion soup
Salad
Garden salad
Macedoine mayonnaise
Caesar salad
***************
Pasta
Spaghetti bolognaise
Fettucine carbonara
Penne marinara

14. Slide 14 of 40
4.1 Menu
Courses separated according to category
Starter
Carrot soup
Capsicum soup
Gazpacho
***************
Main course
Grilled lamb
Roasted chicken
Poached sole
***************
Dessert
Pudding diplomate
Vanilla mousse
Seafood
Grilled marine fish
Baked ocean trout
Steamed cod fish
***************
Meat
Roasted chicken
Grilled deer steak
Deep fried beef fritters

15. Slide 15 of 40
4.1 Menu
Lighter dishes listed before the richer one
Starter
Chicken consume
Carrot soup
Capsicum soup
***************
Main course
Grilled chicken
Roasted beef
Grilled lamb
***************
Dessert
Vanilla mousse
Coffee layer cake
Light
Medium
Rich

16. Slide 16 of 40
4.1 Menu
Low calories dishes should be indicated
Starter
Carrot soup
Capsicum soup
**Gazpacho (213 calories)
***************
Main course
Grilled lamb
Roasted chicken
**Poached sole (250 calories)
***************
Dessert
Pudding diplomate
Vanilla mousse

17. Slide 17 of 40
4.1 Menu
Proper description
Starter
Carrot soup
( Creamy blended carrot soup cooked with onion and laurel
served with croutons)
***
Capsicum soup
(Rich and flavorful blended capsicum soup cooked with
tomato and tarragon served with puff pastry)
Main course
Grilled lamb
( Grilled lamb rack with herbs marination served with
mashed potatoes and sautéed French bean)

18. Slide 18 of 40
4.1 Menu
4.1.4 Types of menu served
1. Breakfast
2. Lunch
3. Hi – tea
4. Dinner
5. Buffet
6. Functions
7. Room service
8. Kids menu
9. Diet menu

19. Slide 19 of 40
4.1 Menu
Types of breakfast: AMERICAN BREAKFAST

20. Slide 20 of 40
4.1 Menu
Types of breakfast: CONTINENTAL BREAKFAST

21. Slide 21 of 40
4.1 Menu
 A large, hearty breakfast
that can include fruit or juice,
eggs, ham or other meat,
fish, cereal, baked goods,
jam and tea.
 Similar to American
breakfast
Types of breakfast: ENGLISH BREAKFAST

22. Slide 22 of 40
4.1 Menu
Types of breakfast: ORIENTAL/LOCAL BREAKFAST

23. Slide 23 of 40
4.1 Menu
Types of breakfast: BUFFET BREAKFAST

24. Slide 24 of 40
4.1 Menu
Lunch
 Served from 12.00pm till
2.00pm
 Simple and fast
 Set menu is more
applicable

25. Slide 25 of 40
4.1 Menu
Hi tea
 From 4.00pm till 6.00pm
 Serving light meals
 Set menu is mostly
applicable

26. Slide 26 of 40
4.1 Menu
Dinner
 Lighter than lunch
 Well presented with garnishing
 Served from 7.00pm till 9.00pm
 A la carte and set menu is mostly
applicable

27. Slide 27 of 40
4.1 Menu
Buffet
 Wide variety of dishes
 Consist of complete of balance diet
 Self service
 Paying a fixed package price
 Can be breakfast, lunch & dinner with
different pricing

28. Slide 28 of 40
4.1 Menu
Function
 A huge meal organized due to
special occasion like wedding,
meetings, celebration & others.
 Minimum of 20 person and can go
up to 2000 person & above
 The dishes served normally is
packaged or negotiated and plan
between the organizer and event
planner

29. Slide 29 of 40
4.1 Menu
Room service
 For guest which not dining in
the restaurant
 Covering breakfast, lunch,
dinner, & overnight meal.
 More expensive due to
personal service.
 Menu normally placed in the
room
 Order through phone or filling
ordering card
 Less variety due to limitation of
preservation and portability

30. Slide 30 of 40
4.1 Menu
Kids menu
 Created especially for kids
 Simple with concerns of
carbohydrate, protein, calcium, fiber
and omega nutritional facts upon
menu planning
 Less chewing and complex cutleries
involved
 Pricing normally half of the normal
meal for adults

31. Slide 31 of 40
4.1 Menu
Diet menu
 Designed for health concerned
guest
 Menu planned according to
requirement of less sugar, fats,
carbohydrate, and oil.
 Cooking techniques mostly
poached, steamed, sautéed,
grilled, roasted & prepared raw.

32. Slide 32 of 40
4.2 Menu Card
 Single sheet paper
4.2.1 Types of menu folding
Carrot soup
Or
Mushroom soup
******
Grilled chicken with rosemary sauce
Or
Poached sole fish served with butter sauce
******
Cranberry ice cream
Or
Pudding diplomat
******
Coffee or tea
RM 39.30
Focal point

33. Slide 33 of 40
4.2 Menu Card
 Two fold menu
Carrot soup
Or
Mushroom soup
******
Grilled chicken with rosemary sauce
Or
Poached sole fish served with butter
sauce
******
Cranberry ice cream
Or
Pudding diplomat
******
Coffee or tea
RM 39.30
Carrot soup
Or
Mushroom soup
******
Grilled chicken with rosemary sauce
Or
Poached sole fish served with butter
sauce
******
Cranberry ice cream
Or
Pudding diplomat
******
Coffee or tea
RM 39.30
Focal point

34. Slide 34 of 40
4.2 Menu Card
 Three fold menu
Carrot soup
Or
Mushroom soup
******
Grilled chicken with
rosemary sauce
Or
Poached sole fish served
with butter sauce
******
Cranberry ice cream
Or
Pudding diplomat
******
Coffee or tea
RM 39.30
Carrot soup
Or
Mushroom soup
******
Grilled chicken with
rosemary sauce
Or
Poached sole fish served
with butter sauce
******
Cranberry ice cream
Or
Pudding diplomat
******
Coffee or tea
RM 39.30
Carrot soup
Or
Mushroom soup
******
Grilled chicken with
rosemary sauce
Or
Poached sole fish served
with butter sauce
******
Cranberry ice cream
Or
Pudding diplomat
******
Coffee or tea
RM 39.30
7 5
4
3
6
2
1

35. Slide 35 of 40
4.2 Menu Card
Menu Cover
Criteria of choosing menu cover:
 Company logo
 Paper quality
 Cost
 Suitability
 Image of the firm
 Colors
Menu Content
 Language
 Accuracy
 Pricing
 Sales Mix
 Descriptions
4.2.2 Layout of a Menu Card

36. Slide 36 of 40
4.2 Menu Card
Layout of menu
Techniques of attracting guest sight:
1. Top right angle and center of the page
2. Color & drawing
3. Frame a specific section
4. Picture
5. Underlining or highlighted with special colors
6. Easy reading with proper font and paragraph
spacing

37. Slide 37 of 40
4.2 Menu Card
Fundamentals for the menu materials
1. Durable papers
2. Easy handling size
3. Easy reading
4. Legible size and style of printing
5. Listed in sequences
6. Specialties to be highlighted
7. Clear & interesting description
8. Clean & free of marks
9. Designs must reflect the concept of the restaurant
10. Name, address, telephone number & operation hours

38. Slide 38 of 40
4.3 Menu and Menu Card Planning
Menu planning
 Elements consider before design
your menu
1. Type of restaurant
2. Type of customer
3. Religious rules if applicable
4. Meat/ non meat preferences
5. Time of the year
6. Time of the day
7. Price range
8. Number of course
9. Correct sequences of courses
10. Appropriate languages
11. No repetition of wine
12. No repetition of
commodities/ingredients
13. No repetition of colors
14. Sensible nutritional balance
15. Texture of courses
16. Sauces

39. Slide 39 of 40
4.4 Menu Presentation

40. Slide 40 of 40
ACTIVITY
EXERCISE:
What is the Advantages and Disadvantages of the Type of Menus?
Types of menu Advantages Disadvantages
A la carte •
•
•
•
•
•
Table d’hote •
•
•
•
•
•
Plat du jour •
•
•
•
•
•
Carte du jour •
•
•
•
•
•
Cycle menu •
•
•
•
•
•